04-03-2007, 03:20 PM
Thank you very much for your assistance, Cheffie. It really was a big help. :thx:
We cut the striploin in half & froze half. I think we did the correct part, according to your instructions. :mmm: I roasted the other half in the oven & borrowed the flavour idea from the Sirloin Strindberg recipe, ie. covering the presentation side with mustard. We can't easily get hot English mustard here so I used honey mustard mixed with some olive oil & mixed herbs. Unfortunately, I had an invasion of in-laws in the kitchen whilst making the jus & it spoilt. :frown: I served the meat with simple roast potatoes & caramalised carrots & snap peas. It was delicious! Everyone tucked in & many had 3rd helpings. :tonguepop:
We cut the striploin in half & froze half. I think we did the correct part, according to your instructions. :mmm: I roasted the other half in the oven & borrowed the flavour idea from the Sirloin Strindberg recipe, ie. covering the presentation side with mustard. We can't easily get hot English mustard here so I used honey mustard mixed with some olive oil & mixed herbs. Unfortunately, I had an invasion of in-laws in the kitchen whilst making the jus & it spoilt. :frown: I served the meat with simple roast potatoes & caramalised carrots & snap peas. It was delicious! Everyone tucked in & many had 3rd helpings. :tonguepop:
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